Scialatielli di Amalfi

Serves 4
Time 1 hour (+ resting time)


300g tipo ‘00’ flour
Pinch salt
120ml milk
1 egg
20g parmesan cheese, grated

¼ cup extra virgin olive oil
½ red onion, sliced
4 cloves garlic
2 red Thai chillies, finely chopped
Salt & pepper
1 bunch basil, leaves picked
200g Spring bay mussels
200g vongole (clams) 
8 prawns, shells and vein removed
1 bunch flat-leaf parsley, finely chopped
1 punnet baby Roma tomatoes, halved
¼ cup white wine

To serve
1 lemon, juiced


Add tipo ‘00’ flour to a bowl with a pinch of salt, create a well in the centre and add the egg and milk. Use a fork to gently whisk the egg. Add the grated parmesan and use the fork to bring everything together. Pour the dough onto a floured surface and knead for a few minutes to bring it together. 

Ideally, allow the dough to rest for at least 2 hours. 

Use a rolling pin to roll out until about ½ – 1cm in thickness. If the dough is sticky lightly dust with more flour. Slice into quarters and layer the paste sheets, dusting with flour between each layer if the dough is sticky. Slice into thin strips. Place the pasta onto a plate and dust it with flour. 

Bring a large pot of salted water to boil.

Add extra virgin olive oil, onion, garlic and chilli to a hot pan on medium-high heat. Add a pinch of salt and pepper and stir through. Add the basil, tomatoes and seafood to the pan, stirring occasionally. When the seafood is half cooked add the fresh pasta to the boiling water, gently stir so that the pasta doesn’t stick. Bring the water back up to a boil and cook the pasta for 1-2 minutes. 

Add the parsley to the pan, strain the pasta and add to the seafood with white wine and stir through. 

Divide the pasta amongst plates and serve with a squeeze of lemon.